Why do I need to soak the buckwheat groats?

Soaking the buckwheat groats overnight or for at least 4-6 hours is essential to soften them, making them easier to blend into a smooth batter for your tortillas.

Can I use pre-ground chia seeds instead of grinding them myself?

While the recipe suggests grinding them yourself for optimal freshness, you can use pre-ground chia seeds if that's what you have on hand.

What's the difference between frying and baking these tortillas?

Frying them on a non-stick pan yields a softer, more pliable tortilla, while baking at 375 degreesF results in a slightly firmer texture that still peels off parchment paper.

How can I prevent the tortillas from sticking to the pan?

Ensure you use a hot non-stick pan and swipe it clean with a slightly oiled kitchen paper between each tortilla, using coconut, olive, or avocado oil.

How should I store leftover Flavored Gluten-Free Tortillas?

Once cooled, store these tortillas in an airtight container in the refrigerator for a few days. They can be gently reheated in a pan or microwave.

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Flavored Gluten-Free Tortillas
[Vegan, Gluten-Free]

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

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Stack of golden-brown, flavored gluten-free buckwheat tortillas, some with visible sundried tomato flecks, ready to be filled.

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Discover more recipes with these ingredients

Buckwheat

Flavored Gluten-Free Tortillas [Vegan, Gluten-Free]

Dairy Free

Try these healthy oil-free Mediterranean flavored gluten-free tortillas made with soaked buckwheat instead of flour. They bend well without breaking – perfect for making wraps, tacos, enchiladas or quesadillas.

Ingredients You Need for Flavored Gluten-Free Tortillas [Vegan, Gluten-Free]

7 ounces buckwheat groats
8 ounces water
1 tablespoon + 1 teaspoon ground chia seeds (grind them yourself)
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon Himalayan salt or sea salt
Dash of black pepper
1 1/2 tablespoon nutritional yeast
2-3 unsalted sundried tomato halves

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How to Prepare Flavored Gluten-Free Tortillas [Vegan, Gluten-Free]

For the Batter:

Start by soaking buckwheat groats overnight or at least 4-6 hours.
Now that you have the soaked buckwheat, rinse and drain it well before pouring into blender or mixing beaker.
Next, add all the other ingredients (except tomatoes) and process the ingredients into smooth batter. Use regular or immersion blender.
Finally, blend in the tomato halves – if you use the dry ones, soak them in hot water for 5-10 minutes. Whether you prefer them fully incorporated or with some chunks is up to you! Don’t leave too big chunks though as they’d stick out from your thin tortillas.

For Frying:

Pour 1-2 tablespoons of batter (depending how large tortillas you want to make) onto hot non-stick pan and spread it out into as thin circle as you can.
Once it’s cooked on top, flip the tortilla over and fry for another minute or so. Then, place the tortilla on cooling rack and repeat until the batter is finished.
Swipe the pan clean with slightly oiled kitchen paper between the tortillas. You can use coconut oil, olive oil or avocado oil.

For Baking:

Heat oven to 375°F.
Pour some batter on a baking sheet lined with parchment paper and shape your tortillas with circular movements. How round-shaped you get them depends on your skills and practice.
Bake them for 7-8 minutes and let cool before you try to separate them from the paper – you’ll need some patience, but they definitely come off in the end